Newtella Crepes

This is my first time making crepes so they’re a little messy but they’re so delicious! They’re light and fluffy and smooth. I made them with newtella filling but you can do powdered sugar, lemon, berry coulis, whatever! 


1 Follow Your Heart Egg

3/4 tbs Earth Balance, plus more for melting

1/4 and 1/8 cup plain unsweetened soymilk

1/4 cup flour

1/2 tbs sugar

Dash salt


3 tbs Justin’s Chocolate Hazelnut Butter

1 tbs almond milk
Make Follow Your Heart egg according to package instructions.

Melt butter.

Combine flour, sugar and salt. Add egg, milk and butter.

Whisk vigorously to make sure there are no lumps.

The batter should be smooth and pretty thin

Cover bowl and put in fridge for 45 minutes to an hour.

Make filling (see below).

In a nonstick pan on medium-high heat,  place a pat of Earth Balance and spread it around with a silicone brush. Moving quickly, add a ladle of crepe batter and swirl the pan to spread it around. When the edges are cooked, after about 30 seconds, flip and cook for 30 seconds more. Plate and spread the filling over the crepes. 

The crepes will cook very quickly

To make filling:

Combine newtella and almondmilk in a small bowl over low simmer and let simmer for at least ten minutes until its smooth and smells rich and chocolatey. Trust me, making the filling this way tastes 10 times better than just spreading the newtella on!

Simmering the newtella with almondmilk gives it more depth of flavor and makes it much easier to spread

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